Afromexicano cuisine, The Legacy Quilt, PI Day

03/12/22 • 57 min

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The culinary influence of the Transatlantic Slave crossing is evident throughout the American South. In the Costa Chica area of Oaxaca, Mexico, the heritage is equally rich but not often recognized or discussed, says food writer Bill Esparza. Michelle Bishop of Harlem Needle Arts describes the work behind The Legacy Quilt, on display in the “African/American: Making the Nation’s Table” exhibit at the Museum of Food and Drink. Lauren Ko is designing pies that are made for Instagram. Lucy Haro, a grant recipient from Re:Her, is serving Peruvian soul food at Qusqo Bistro. LA Times restaurant critic Bill Addison reviews Yangban Society in the Arts District. Tomatoes are ripe at the farmer’s market.

Previous Episode

Pancakes for friends, foreign characters in cookbooks, beets

Maite Gomez-Rejón has spent the past decade exploring the intersection of art and culinary culture. She describes corn as the lifeforce of the Americas and was the co-curator of the first exhibit at LA Plaza Cocina, a new museum dedicated to Mexican food. Curtis Kimball made friends and brought a neighborhood together by serving up pancakes. Lisa Gill investigated heavy metal in pantry spices for Consumer Reports. Rachel Baron reported on the benefits of using foreign language characters and words in cookbooks. Chefs Andrew Marco and Ralph Hsiao are bringing that neighborhood bodega feel to Koreatown via Open Market. Finally, Jesus Ramirez-Arteaga is shopping for beets at the farmer’s market for a salad at natural wine bar, Good Clean Fun.

Next Episode

Woks, fried rice, brownies, mint

Chef J. Kenji López-Alt breaks down the science behind cooking in his New York Times column. His first cookbook focuses on the wok and its versatility in the kitchen. Good Food contributor Kenny Ng researches the history of fried rice and shares his personal experiences with the dish. Chowhound birthed many local food bloggers as an early website and gathering place for food enthusiasts, and it’s going offline this week. Leah Hyslop has a brownie recipe for every occasion and mood. LA Times restaurant critic Bill Addison has a breakdown of the James Beard Award finalists. Finally, the spring equinox is Sunday, and correspondent Gillian Ferguson talks Nowruz and herbs with Chef Debb Michail at the farmer’s market.